Rice and Vegetable Curry Salad

RH Staff

Yield: 12 servings.

1/2 cup apple juice
2 Tbsp. olive oil
1 large onion, chopped

Heat juice and oil together in large skillet until simmering. Add onions and sautè 4 to 5 minutes.

1 Tbsp. salt
1 Tbsp. cumin, ground
1 tsp. turmeric, ground
1/2 tsp. cloves, ground
1/2 tsp. cinnamon, ground
1/4 tsp. allspice, ground
1/4 tsp. cayenne pepper
4 Tbsp. ginger, fresh, finely minced
4 large cloves garlic, finely minced

Add spices to skillet and stir well to mix.

1 cup dried cranberries or yellow raisins
1 large red pepper, finely minced
2 large yellow peppers, finely minced
2 Tbsp. coconut milk, optional
1/2 cup vegetable broth

Add to skillet and heat 3-5 minutes, stirring gently.

3 cups cooked long grain rice
1 1/2 cups navy beans, cooked, rinsed, drained

Add above to skillet. Stir to blend. Chill mixture. Stuff filling into cavity of fresh sliced pineapple half. Serve as a cold vegetarian entrèe topped with toasted blanched almonds and fresh chopped cilantro.

Nutrition facts per serving: 164.08 calories; total fat 3.21 g; saturated fat 0.87g; cholesterol 0 g; 733.02 mg sodium; 3.83 g fiber; 4.41 g protein; 30.69 g carbohydrates.

USA RICE COUNCIL